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Food name Side stream Component group Component Value Unit Description Reference
Coconut Coconut fibre dust Waste compounds Fluid temperature 1170 °C Coir. Devolatilisation occurs between 330 and 600°C, maximum rate at 350°C ECN Phyllis 2
Olive Olive Waste compounds Fluid temperature 1480 °C Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 ECN Phyllis 2
Olive Olive flesh Waste compounds Fluid temperature 1200 °C Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
Coffee Coffee husk Waste compounds Fluid temperature 1020 °C ECN Phyllis 2
Cotton Cottonseed husks Waste compounds Fluid temperature 1400 °C Israel ECN Phyllis 2
Grape Grape pomace Waste compounds Free radical scavenging activity 2.38 IC50(mg/ml) Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Waste compounds Free radical scavenging activity 2.66 IC50(mg/ml) Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Waste compounds Free radical scavenging activity 6.32 IC50(mg/ml) Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape seeds Waste compounds Gas volume, 24h incubation 12.1 ml/0.2g DM White, Italian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape seeds Waste compounds Gas volume, 24h incubation 11.9 ml/0.2g DM Red, Italian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
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